Strawberry Shortcake Cake

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• 1 1/2 cups all-purpose flour
  Ingredient note

  Source: 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
  Ingredient note

  Source: 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
  Ingredient note

  Source: 1 cup unsalted butter (softened)
• 1 cup + 2 tablespoons granulated sugar
  Ingredient note

  Source: 1 cup granulated sugar; Source: 2 tablespoons granulated sugar
• 3 each large eggs
  Ingredient note

  Source: 3 large eggs
• 1 teaspoon + 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract; Source: 1 teaspoon vanilla extract
• 1/2 cup whole milk
  Ingredient note

  Source: 1/2 cup whole milk
• 2 cups fresh strawberries (hulled and sliced)
  Ingredient note

  Source: 2 cups fresh strawberries (hulled and sliced)
• 2 cups heavy cream
  Ingredient note

  Source: 2 cups heavy cream
• 1/4 cup powdered sugar
  Ingredient note

  Source: 1/4 cup powdered sugar

1. In a bowl, combine the sliced strawberries and granulated sugar. Cover and refrigerate them while you bake and cool the cake.
2. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to over-mix.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. I like to weigh each pan to make sure they have the exact same amount of batter.
7. Place cake pans in the preheated oven on the middle rack. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8. Once the cakes are cooled, drain the juice from the strawberries and brush half of it over the top of each layer. Reserve the remaining juice for serving.
9. In a medium sized bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. I like to do this with a hand mixer (or stand mixer) but you can also do it by hand.
10. Place one cake layer on a serving plate. Spread half of the whipped cream over the cake layer. Spoon the macerated strawberries out of the remaining juice and spread them over the whipped cream. Place the second cake layer on top and press gently. Spread the remaining whipped cream over the top. Save the leftover extra juice for serving, storing it in the fridge until you are ready to serve.
11. Cover the assembled cake loosely with a cake dome or an inverted bowl and refrigerate it for at least 1 hour (or up to 8 hours). Plastic wrap pressed against the whipped cream will drag it off, so give it some air space.
12. Decorate the top of the cake with extra fresh sliced strawberries right before serving. Drizzle leftover strawberry juice over the top of each slice, if desired.